Matters needing attention how to make espresso in Italian coffee machine

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To make a delicious and good-looking latte, you need to dispense with delicate foam and extract a qualified espresso. There are some details and techniques that can help you better understand how to make lattes. Let's share the experience of making latte in front street coffee.

The method of foaming with an Italian coffee machine.

Although there are many ways to foam, the ESPRESSO method is one of the easiest ways for beginners to succeed, that is, to get rid of it first and then make love.

1, the production of milk foam

Production steps

(1) pour about 225 grams of frozen milk (about 5 degrees Celsius) into the flower jar.

(2) Open the steam pipe and let the nozzle spray steam before putting it into the milk bubble pot, so that you can not only preheat the steam pipe, but also flush away the water gathered in the steam. then put the steam nozzle a little under the surface of the milk at an angle of 30 UV 40 degrees (the nozzle head is inserted into the milk at a depth of about 0.7 cm) or tilt the steel cup at an angle of 30 UV 40 degrees. The insertion position is at 1 stroke 4 to the left of the center (or right). The steam pipe is about a finger away from the inner wall of the milk cup. The purpose of doing this is to form a vortex. If the steam pipe is too deep under the surface of the milk, there will be no whirlpool in the milk cup, and the milk will only be heated without beautiful bubbles.

(3) then turn on the steam engine switch (milk control key), but do not turn it too big, otherwise the milk will boil before the milk foam is formed, and there will be no more foam. Also can not be too small, lack of steam will not be able to produce foam. Usually the button is opened halfway, and then the control button is turned on to maximum after the milk convection. At first, you will hear the sound of "squeak". When you feel warm (or when you think there is enough milk foam), the whirlpool appears obviously on the surface, and the amount of milk foam will rise. At the same time, the steel cup should be lowered (the insertion depth of the nozzle has been maintained at 0.7 cm). The purpose of this is to make the foam more compact. Until the foam rises to the full of nine minutes of the milk bubble pot or the temperature is almost 65C. If you make a "squeak" sound, and it is particularly harsh, it means to dismiss the mistake.

(4) when the cup is slightly hot, turn off the steam and remove the steel cup immediately. If you continue to hit it, it will make the foam too hard. When the hard cream is poured into the coffee, it does not mix with the coffee, but accumulates on top of the coffee like fluffy, beaten whipped cream. If it had been played a little longer, it would have been layered, with 90% flowing milk and a thick hard milk lid floating on it. When poured into the coffee, the milk will flow out of the flower cup first, when overheated, it will also cause the milk foam to disappear. The foam should not be placed for too long after being beaten, otherwise it will be stratified. The temperature of foaming is about 65%, and the time of foaming is 8murmur15 seconds.

The texture of milk foam: neither rough foam nor soft, light foam. The ideal milk foam should be dense in texture, poured out like yogurt, thick and smooth as a whole, and feel moderately heavy.

(5) after hitting the foam, clean the machine. Turn on the steam, pull out the steam pipe and spray out the residual milk. Otherwise, the drying up of milk will block the mouth of the tube and breed bacteria. Wipe the milk stains on the steam head and finally put the steam head back in place.

The use of milk bubbles

The state in the milk bubble pot: the upper layer is floating milk foam and the lower layer is hot milk. if it is used to pull flowers, hold the milk bubble pot in your hand, shake the bottom of the milk bubble pot on the table a few times, and hold the milk bubble pot in a clockwise direction and rotate it several times to defoam. the purpose is to make the tissue of the milk foam more dense, so that the foam of the kettle and milk can be better integrated. Then scoop out the thicker foam on the surface, and then you can pull the flowers.

If you follow the above steps to make the foam is not very good, in addition to the milk itself, there are only two reasons:

(1) there is not enough steam, so it is suggested to change to a steam rod with higher pressure.

(2) the angle and depth of the steam nozzle are not right with the rotation of the milk. Pay attention to these two factors, and the basic problem can be solved. Beginners are often inattentive, resulting in putting the steam pipe above the surface of the milk rather than just below the surface of the water. In doing so, there will be milk spatter, resulting in larger milk bubbles. In this way, you can also get a lot of milk milk in the flower cup, but it will taste bad.

2. Points for attention for beginners to foam.

The key to the success of milk foam is the following factors:

The choice of milk

The choice of milk is the choice of milk fat. Now there are three kinds of milk on the market: one is fat-free milk with a fat content of less than 0.5%, the other is low-fat milk with a fat content of 0.5% Mel 1.5%, and the other is full-fat milk with a fat content of more than 3%. Usually the milk used for flower drawing is whole milk with a fat content of about 3%, because the less fat the milk, the harder the foam, and what we want is smooth foam. Generally speaking, the quality of fresh milk is not very stable, and fresh milk in winter is easier to beat than in summer. If the summer milk can not make beautiful foam, it may not be a technical problem, but the purity of the milk itself.

Beat the temperature of the milk

The milk used for foaming should be fully refrigerated in advance (at least 2 days). The best storage temperature of milk is about 4C. The purpose of full refrigeration is to ease the rate of temperature rise when milking, using an Italian coffee machine, the steam pressure will be very high, the milk will become hot in more than ten seconds, the temperature will exceed 65C, and when the milk temperature exceeds 65C, the ingredients in the milk will go bad, thus affecting the taste (the milk flavor will be lost). More than 80C will break the protein structure in the milk, resulting in failure.

Pass the time

In order to avoid the milk temperature exceeding 65 ℃, do not beat the bubble cup for too long. Therefore, the use of a high-power Italian coffee machine to make milk foam, the time should be controlled within 15 seconds. Of course, sometimes it depends on the coffee machine.

3. How to make espresso

In the past, the standard of making espresso in street coffee was taken as an example. The Italian coffee beans used in front street were blended with sunflowers.

(1) to weigh the powder, first wash and dry the coffee handle and place it at the outlet of the grinder. Weigh 20g coffee powder.

(2) cloth powder, you can use the powder distributor to distribute the powder, put the powder distributor vertically on top of the powder bowl, and rotate the powder distributor several times to make the coffee powder in the powder bowl smooth.

(3) to press the powder, fill it vertically and downward with a powder hammer.

(4) remove the coffee powder distributed around the brewing handle.

(5) handcuff the handle under the head, press the extraction button, extract until 40g and stop extraction for 26-28 seconds.

Detailed explanation of pressing powder

Before pressing the powder, you should first have a general understanding of the quality of the coffee, the method of blending, the taste, the degree of baking, the thickness of the coffee powder, and the performance of the equipment. The strength of the pressure is determined according to the different conditions mentioned above. Under normal circumstances, the coffee powder is relatively fine, the pressure should not be too heavy, otherwise the water is not easy to pass, which will cause excessive extraction, on the contrary, if the coffee powder is thicker, it should be pressed more closely, otherwise the water flow is too fast and the coffee will have a raw and astringent taste (figure 5).

Tip: (1) We generally use a semi-automatic coffee machine, which has a production pressure of 0.8--0.9MPa (0.1MPa fluctuates up and down according to different beans). After the water is soaked through the coffee powder, the water is squeezed out of the coffee powder by 0.9MPa pressure, so that 90% of the coffee powder itself can be basically extracted. (2) siphon pot, drip filter pot has no pressure, can only squeeze out about 70% of the substance of the coffee itself (the water-soluble part of the coffee surface), and the internal ingredients of the coffee can only be expected.

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